Filipino Carioca Recipe
Filipino Carioca is a delicious traditional Filipino snack featuring chewy balls made from glutinous rice flour and sweetened shredded coconut, deep-fried to a golden perfection, and coated in a rich, thickened coconut caramel sauce. This treat offers a wonderful combination of textures and tropical flavors, perfect as a comforting sweet bite or dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 30 pieces 1x
- Category: Snack
- Method: Frying
- Cuisine: Filipino
- Diet: Vegetarian
Ingredients
Scale
Dough
- 2 1/2 cups glutinous rice flour
- 2 1/2 cups shredded sweetened coconut
- 1 1/4 cups coconut milk
Frying
- 2 cups neutral cooking oil for deep-frying (more if needed)
Sauce
- 1 can coconut cream
- 1/2 cup + 3 tablespoons brown sugar
- 1/2 teaspoon salt
Instructions
- Prepare the dough. In a mixing bowl, combine the glutinous rice flour, sweetened shredded coconut, and coconut milk. Mix well until a smooth dough forms. Using a tablespoon or a cookie dough scooper, scoop portions of the dough and shape each into a ball. Continue until all the dough is formed into balls.
- Heat the oil. Pour the neutral cooking oil into a saucepan and heat over medium heat. Monitor the oil temperature to reach approximately 350°F (175°C). To test if the oil is ready, submerge a wooden skewer into the oil; if bubbles form around it, the oil is adequately hot for frying.
- Deep-fry the balls. Carefully place the dough balls into the hot oil in batches, avoiding overcrowding. Fry for about 4-5 minutes or until the balls are lightly browned all over. Using a slotted spoon, remove the fried balls and let them drain on a strainer lined with paper towels to absorb excess oil. Set aside.
- Make the coconut caramel sauce. In a separate saucepan, combine the coconut cream, brown sugar, and salt. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat slightly and stir continuously, cooking for 5-8 minutes until the sauce thickens to a syrupy consistency.
- Serve the carioca. To enjoy, either dip the fried dough balls directly into the coconut caramel sauce or thread about four balls onto wooden skewers and pour the sauce over them to prevent sticky fingers. Serve warm or at room temperature as a delightful snack or dessert.
Notes
- Using a cookie dough scooper helps create evenly sized carioca balls for consistent cooking.
- Be careful when frying; maintain the oil temperature to avoid undercooked or overly greasy balls.
- The coconut caramel sauce thickens as it cools, so serve immediately for best texture or gently reheat before serving.
- Traditional carioca is served on wooden skewers, making it easier to eat as finger food.
- Store any leftover fried balls and sauce separately in airtight containers; reheat by briefly frying the balls again and warming the sauce.
Keywords: Filipino carioca, glutinous rice balls, coconut caramel, deep-fried snack, Filipino dessert
Find it online: https://frommamamaya.com/filipino-carioca-recipe/
